• Green Almond Pickles! Posted on February 16, 2016


    Green Almond Pickles! It's National Almond Day! Fresh almonds mature fast, so keep that in mind if you buy them. If you'd like to eat the entire fruit, do that while they're young - the outer skin turns hard and bitter as they ripen. Of course, all is not lost - you can then eat the nut inside. (Though technically, the part of almond we usually eat is not a nut, but the seed of the almond fruit!)

    Anyway, I brought these little beauties home and immediately sliced them in half to investigate. Then I tasted them. The outer skin is tart, the astringent quality reminiscent of an under-ripe fruit, with hints of guava. The translucent inner kernel resembles a mild and refreshing jelly, with an almost lychee-like texture, and a subtle hint of sweetness.

    After sampling my fresh green almonds, I thought they would make fantastic pickles - similar to the ones my mum makes with green mangoes, which I love. And so it was that I made green almond pickles with my fresh almonds... and they turned out just as I hoped - sweet, tangy, with a hint of spice and salt.

    We had some really good times, my pickled almonds and I. I'm glad I initiated* our sassy little romance... and I'm sure we'll meet again for round two.

    Click here for this recipe: http://theindolentcook.blogspot.com/2011/11/fresh-almonds-green-almond-pickles.html

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